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Strawberries and Cream Meringue




Source of Recipe


Internet


List of Ingredients




Meringue shell:
3 egg whites, room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tarter
1 cup sugar

1 1/2 cups heavy cream
1 teaspoon vanilla
3 tablespoons sugar
8 ounces fresh strawberries, sliced
1 11-ounce can Mandarin oranges, drained

2 tablespoons Cointreau or other orange liqueur



Recipe



To make meringue shell: Pre-heat the oven to 300 degrees. Separate 3 eggs and let the egg whites stand at room temperature for about 20 minutes. Reserve the yolks for another use. Using an electric mixer, beat the egg whites, vanilla, and cream of tarter on high until frothy. Gradually add the sugar while beating on high. Stop to scrape the sides of the bowl once; then continue beating until stiff peaks form.

Cover a baking sheet with parchment paper. Spoon meringue on to the paper. Using the back of a large spoon, shape the meringue into a 9-inch circle about 1-inch thick. Make the center slightly concave. Place the meringue in the oven and immediately reduce the oven temperature to 275 degrees. Bake the meringue for 1 hour. Turn off the heat and leave it in the oven until completely cooled, up to 6 hours. Do not open the oven door during this time. To store the meringue shell, cover tightly with plastic wrap or place it in an air-tight container or sealable storage bag. The meringue shell keeps up to two weeks.

Topping: Just before serving time, whip the cream with 1 teaspoon of vanilla and 3 tablespoons of sugar. Spread a thick layer of cream over the center of the meringue shell, leaving the outer edges of the meringue exposed.

Slice the strawberries into a bowl. Sprinkle with Contreau or other orange liqueur. Drain the Mandarin orange segments in a separate bowl. Arrange the strawberries and orange segments on top of the whipped cream, in the center of the meringue. Serve immediately. Serves 8.